Potato And Vegetable Hash Recipes

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VEGETABLE HASH WITH POACHED EGG



Vegetable Hash With Poached Egg image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Categories     breakfast, easy, main course

Time 40m

Yield Serves four

Number Of Ingredients 9

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
  • Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
  • Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
  • Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams

WINTER VEGETABLE HASH



Winter Vegetable Hash image

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Provided by rebeccalovestocook

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 50m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

  • Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
  • Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g

POTATO AND AUTUMN VEGETABLE HASH



Potato and Autumn Vegetable Hash image

Provided by Josie Le Balch

Categories     Potato     Side     Roast     Thanksgiving     Vegetarian     High Fiber     Dinner     Beet     Sweet Potato/Yam     Fall     Family Reunion     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Herb oil:
1/3 cup extra-virgin olive oil
1/3 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
Hash:
6 1-to 1 1/4-inch-diameter golden baby beets with green tops attached (about 1 bunch)
6 1- to 11/4-inch-diameter candy-canestriped (Chioggia) baby beets or golden baby beets with green tops attached (about 1 bunch)
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes

Steps:

  • For herb oil:
  • Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
  • For hash:
  • Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
  • Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
  • Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

HAMBURGER HASH



Hamburger Hash image

Hamburger Hash, with it one skillet prep, combines seasoned potatoes, veggies, & hamburger topped with cheese for a simple toss together, yet filling meal!

Provided by Kathleen

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 Medium Russet Potatoes,
3 Tablespoons Vegetable Oil
1 Cup Yellow Onion, (Chopped)
1 Red Bell Pepper, (Chopped)
2-3 Clove Garlic, (Minced)
8 Ounces Ground Beef, ( 80-20%)
1/2 Teaspoon Chili Powder
1 1/2 Cups Sharp Cheddar Cheese, (Grated)
Salt
Black Pepper
1-2 tablespoons fresh parsley, (finely chopped)

Steps:

  • Preheat broiler to high.
  • Peel the potatoes and cut them into small cubes. Place cubed potatoes in a bowl of cold water, swishing them around to remove starch. Drain in a colander and rinse. Spread potatoes out paper towels and pat dry.
  • Add oil to a cast iron skillet and heat over medium-high heat. Add the potatoes and cook, stirring as needed, until the potatoes are fork tender and browned on most sides.
  • Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside.
  • Stir in the onions, red bell pepper and garlic to the skillet. Cook over medium heat, stirring until golden brown.
  • Stir in the beef, chili powder, and 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook, breaking up any clump, until brown, about 5 minutes. Drain any excess fat.
  • Add the potatoes back to the skillet and mix in. Sprinkle cheese evenly over the top of the skillet.
  • Place skillet under preheated broiler until cheese is melted, about 1 minute. Garnish with fresh parsley and serve.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 517 kcal, Carbohydrate 25 g, Protein 23 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 84 mg, Sodium 313 mg, Fiber 2 g, Sugar 3 g

POTATO AND VEGETABLE HASH



Potato and Vegetable Hash image

My mom and I stumbled upon this concoction on the day after Christmas. I had received a french fry cutter ($20 at Bed Bath & Beyond), and we were experimenting with it. Before long, we figured out how to make little cubed potatoes, and then started cubing every veggie we had in the fridge. When we were done, we had a huge plate of cubed food and we felt bad throwing it all out. So we made the obvious decision - fry it all up in butter! It ended up tasting amazing, and I made it again to bring to a New Years Eve dinner party the next week. It received rave reviews!

Provided by Single and Starving

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 large sweet potatoes
4 medium russet potatoes
1 large white onion
4 stalks celery
2 carrots
8 garlic cloves
3/4 cup butter
1/2 tablespoon nutmeg
2 tablespoons salt
1 tablespoon pepper
1/2 cup brown sugar

Steps:

  • Chop the potatoes into 1/2 inch cubes.
  • Chop the celery, onion, and carrots into 1/4 inch cubes.
  • Mince the garlic.
  • Melt half a stick of butter in a large frying pan, over medium-high heat.
  • Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan.
  • Cook vegetables, stirring frequently, for 10 minutes over medium-high heat.
  • Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar.
  • Cook for another 7-8 minutes, stirring frequently.
  • Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes.
  • It is done when the sweet potatoes are crispy on the outside, and soft on the inside.

Nutrition Facts : Calories 340.1, Fat 17.7, SaturatedFat 11.1, Cholesterol 45.8, Sodium 1924.3, Carbohydrate 44.2, Fiber 4.7, Sugar 17.4, Protein 3.6

APPLE-AND-ROOT-VEGETABLE HASH



Apple-and-Root-Vegetable Hash image

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves

Steps:

  • Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
  • Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

POTATO HASH



Potato Hash image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 cloves garlic, smashed
Kosher salt
4 Yukon gold potatoes, cut into a medium dice
Olive oil
1/2 Spanish onion, cut into a small dice
1 pinch crushed red pepper
Splash of chicken stock, as needed
1 bunch fresh chives, finely sliced

Steps:

  • Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
  • Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

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